(See the recipe card at the bottom of this post for specific amounts.) But here’s a quick list to make sure you have everything.
Like I said above, with a recipe so simple with minimal ingredients, focusing on quality really makes a difference. Parchment paper also helps the cookies from browning too fast and also aids in more even baking. Lighter colored baking sheets tend to make your cookies spread a bit more and they don’t give a golden edge as easily, especially with cut out cookies.Ī darker-colored, thin baking sheet will give you a golden edge, and your cookies won’t spread nearly as much, giving you precise edges! I do always bake on parchment paper for easy clean up and an even bake. I almost never use light-colored or thick baking sheets. I use THIS dark baking sheet almost exclusively. Ok, this is one of the most common things that cause cookies to not “turn out like the picture”.
#SUGAR COOKIE ICING HOW TO#
AND there is a lot of flour in these, and the dough can get hard to mix by hand.īaking Sheets Matter! (Or, How to Make Sure your Cookies Aren’t Too Dark) You can use a hand mixer if you prefer, but making these cookies without a mixer is difficult because you want to cream your butter and sugar together for 2 minutes.
Using a stand mixer fitted with the paddle attachment is great for this recipe. Don’t substitute margarine or butter flavored shortening for this recipe! I even splurge on a fancy European butter when making these sugar cookies, because there is a higher fat content, and while it’s not great for your thighs, it does help produce a more delicious cookie!. These are the two flavors that really shine through, so use fresh butter and good vanilla! Use quality ingredients! When you’re making sugar cookies, you want them to taste good, right? So make sure you’re high quality butter and vanilla especially. The beauty of this recipe is that there are very few ingredients, so following a few simple steps is all it takes! Have I convinced you yet? Once you try my recipe, you’ll agree that these are the best sugar cookies ever! 
The dough doesn’t need to be chilled before rolling and cutting out shapes, and they hold crisp edges when baked, so they’re great for all cookie cutters! The edges are crisp and sweet, and the centers are soft and chewy. I haven’t deviated from this recipe since I started making it so many years ago because it’s perfection. One of the most common questions I get from readers on social media and my email is, “Do you have a perfect sugar cookie recipe?”Īnd the answer is YES! This cut-out sugar cookie recipe is the one I have been using for 14 years. I am CRAZY excited about today! I showing you how to make sugar cookies from scratch!
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